Blueberry Tart on a Coconut Date Crust

Blueberry Tart on a Coconut Date Crust.jpg

This is my Mother’s Day treat to myself ! Creamy, sweet and free of dairy, eggs, gluten and grain. So I can enjoy it without the worry of a setback!

COCONUT DATE CRUST
•1/2 cup coconut butter
•1 cup shredded coconut
•6 medjool dates

  1. Boil the dates until soft, and remove the pits.
  2. Combine all ingredients in a food processor. Process until well combined; mixture will be crumbly and moist.
  3. When done, press into a springform  pan.
Blueberry Tart on a Coconut Date Crust.jpg

BLUEBERRY TART
•2 cans full fat coconut cream
•6 medjool dates
•1/2 cup fresh blueberries plus 2 cups (approx) reserved for topping
•2 tbsp raw honey
•1 1/2 tbsp gelatin

  1. Boil the dates until soft, and remove the pits.
  2. Combine cream, dates, honey and 1/2 cup of blueberries in a blender. Process until smooth and creamy.
  3. Pour the tart mixture into a pan, and sprinkle the gelatin over the top. Allow the gelatin to "bloom" for 5 minutes.
  4. Warm the tart mixture on low, and when the gelatin begins melting, whisk the mixture quickly until all the gelatin is dissolved.
  5. Pour into the springform pan atop the crust.
  6. Refrigerate for approx 40 minutes, until tart just begins to set well (it will be “springy” to the touch). Add the reserved blueberries to the top, then return the tart to the refrigerator for 2 hours.
  7. Serve chilled.